Gluten-Free Shepherd's Pie
Comforting, hearty, and completely gluten-free, this Shepherd's Pie recipe is a true crowd-pleaser that brings classic flavors to your table without compromising dietary needs. Featuring a rich and savory ground beef (or lamb) filling infused with gluten-free Worcestershire sauce, fresh thyme, and tender vegetables like carrots, celery, peas, and corn, this dish is packed with wholesome goodness. Topped with creamy, buttery mashed potatoes and finished with a layer of melted cheddar cheese, this gluten-free twist on the traditional Shepherd's Pie is irresistibly golden and bubbling. Perfect for family dinners, meal prep, or special occasions, this recipe delivers big on comfort and flavor while staying gluten-free. Ready in just over an hour, serve it hot straight from the oven for a satisfying meal everyone will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 pound ground beef (or lamb)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon gluten-free Worcestershire sauce
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 1 teaspoon fresh thyme leaves
- 1 cup frozen peas
- 1 cup frozen corn
- 4 large potatoes, peeled and diced
- 4 tablespoons unsalted butter
- 0.5 cup milk
- 1 cup shredded cheddar cheese
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes, until the vegetables begin to soften.
Add minced garlic to the skillet and sauté for another minute.
Increase heat to medium-high and add ground beef (or lamb) to the skillet. Cook until browned, breaking it apart with a spoon, about 8 minutes. Drain excess fat if necessary.
Season the meat mixture with salt and black pepper. Stir in gluten-free Worcestershire sauce and tomato paste, cooking for 2 more minutes.
Pour in beef or chicken broth and fresh thyme. Reduce the heat to low and let simmer for 10 minutes to allow the flavors to meld.
Stir in frozen peas and corn, remove from heat, and set aside.
In a separate pot, cover diced potatoes with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 15 minutes, then drain well.
Return the drained potatoes to the pot, add butter and milk, and mash until smooth. Season with additional salt to taste.
Spread the meat mixture evenly in a 9x13 inch baking dish. Top with the mashed potatoes, smoothing out to cover the meat completely.
Sprinkle cheddar cheese over the mashed potatoes.
Bake in preheated oven for 20 minutes, or until the cheese is melted and golden brown.
Allow to cool for a few minutes before serving. Enjoy your gluten-free Shepherd's Pie!
Nutrition Facts
Calories |
3638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.6 g | 270% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 4859 mg | 211% | |
| Total Carbohydrate | 311.8 g | 113% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 49.1 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1440 mg | 111% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 8593 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
